This beet salad recipe has all your favorites- colorful beets, tart apples, crunchy radishes, and perfectly peppery watercress. Topped it with a zingy mustard vinaigrette and sunflower seeds. The perfect side dish or weekend lunch!
Cut stems off of watercress. Thoroughly clean and dry. Chop the remaining ingredients.
In a large bowl add the apples, watercress, beets, and radishes. Pour over the salad dressing and gently toss to combine. Sprinkle on the sunflower seeds. Serve immediately.
Mustard Vinaigrette
In a small mixing bowl combine the shallot, Dijon mustard, lemon juice, vinegar, and a pinch of kosher salt. Whisk together to combine well. Slowly whisk in ½ cup extra-virgin olive oil. Season with salt and pepper to taste.
Notes
This recipe makes 4 appetizer or side dish portions or 2 main courses.
It is recommended to serve this salad right away but leftovers will keep in an airtight container in the fridge for 2 to 3 days.
To Roast Raw Beets- Trim the ends and place on a sheet of foil. Drizzle with olive oil and salt. Wrap the beets tightly in the foil. Bake at 400 F degrees for 60 minutes, until fork tender. Unwrap the foil and use a paring knife to peel the skin off the beets. Chill before using.